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To a mixing bowl add the smoked paprika, oregano and olive oil. Mix into a paste.
Add the rest of the ingredients and coat in the marinade.
If cooking now: Preheat the oven to 180C.
Tip everything onto a baking tray and place the pollock fillets on the top.
Place into the oven and cook for 20-25 minutes.
If freezing: Add everything to a large labelled freezer bag and freeze flat.
Ready to cook: Remove from the freezer and leave to fully defrost. Cook as instructed in the 'cooking now' section above.
Serve with some roasted cherry tomatoes on top of a bed of peas with some crunchy bread.